Cereal bars

Sticky bars

Stickiness can be a difficulty in the production of cereal bars. The product sticks to the transportation belts or the cutting equipment causing loss of product and more frequent production stops for cleaning.

Sisterna® sucrose esters

Sucrose ester eases the mixing of fat into the binding syrup. The small oil droplets that are created, with the help of sucrose esters, act as a release agent. We have proven that sucrose esters truly reduces stickiness of the binder syrup and thus the cereal bar to the production lines.

Benefits

  • Stability binder syrup
  • Stickiness reduction
  • Shelf life extension
  • Neutral flavour profile

Sisterna's advice

0.05-0.1% Sisterna SP70 on the binder syrup